While Kenyan teas are lesser known, they are quite popular. The majority of tea bag tea actually comes from the flat growing areas of Kenya: in a recent UN food estimate (see below), the country's tea production represented around 13% of the world's supply. However, it is rare to find a non-CTC tea. CTC, otherwise known as Crush Tear Curl, is the production method used for turning tea leaves into tea dust, for more rapid brewing in tea bags. Kenya Kaporet is rare in that orthodox production methods are employed, allowing for a more distinct flavor than a standard tea bag will offer.

Assams give us the traditional, full-bodied brews many of us associate with tea. This black tea has a rich malty taste, with a caramel-like sweetness. An excellent cuppa!

Assam teas are low grown and come from a local indigenous tea variety, Camellia Sinensis Assamica. Assamica is cousin to the Chinese variety grown around the world, and has much bigger, broader leaves. Assams are not usually associated with harvesting seasons like Darjeelings, but we can tell you this tea was picked in the late summer from the east side of the garden. Mokalbari Tea Estate was started in 1917, and has expanded rapidly from its initial 42 acres. We favor the orthodox tea as it gives a sweeter brew.

Handles milk and sugar well, or delicious on its own.

The Yunnan province located in South China above Burma offers many interesting teas. While best known for their Pu-Erhs, Yunnan also produces some excellent black teas. With a unique taste reminiscent of freshly brushed horses, this tea gives a wonderful example of the Yunnan teas. The Imperial grade offers a full bodied black tea, with still a nice level of golden tips for sweetness.

Rich malt with a caramel sweetness gives this tea a wonderful base. Add to that a clean barnyard aroma (we know, an odd way to describe a tea! But it's a term used in wine, so why not tea?), and this is undoubtedly one of our more complex black teas.

Perfect for afternoons or evenings when you need a nice relaxing black tea.

This decaffeinated tea carries the full-bodied nature of a Ceylon and can also take milk and sugar. The decaffeinating process filters the tea using CO2, which liberates the caffeine molecule while leaving the quality and taste intact.

With a hint of of a malty citrus, this tea is perfect after a meal, particularly if you're trying to decrease your caffeine intake.

Our classic take on the time-less English Breakfast tea. This artisanal tea is exclusively blended in our shop using predominately our Mokalbari East Assam with a dash of tea from the Kaporet estate in Kenya.

The results of these two teas give a robust mellow brew, that handles milk and sugar well, and is perfect for, well, breakfast!

Breakfast teas have long been popular brew in both this country and in the UK. Our English Breakfast containing both Indian tea as well as Kenyan tea, offers a classic more traditional brew than is found elsewhere. The robust nature of the Kenyan tea, with the classic malty caramel taste of the Assam, make a rich drink that will help you to take on the day.

Australia, the land down under. Home to Vegemite, amazing wines, and the Great Barrier Reef. But an hour from the Great Barrier Reef is home to the Nucifora Tea Estate in the Tablelands of Australia. This elevated plateau is the perfect spot for much of Australia's tea and coffee (along with sugar cane and bananas). The wettest region in the Australian tropics, if you stand still you can almost hear the tea growing.

Sybbie Nucifora has been growing tea in these gentle sloping hills for decades. One of the pioneers of Australian tea production, his tea is enjoyed by millions around the continent. However we are happy to be the first to offer his tea in America!

This robust CTC tea captures the power of the Australian sun with the distinct mineral nature of the soil. Planted, grown, harvested by one man; Sybbie is able to do what many in America dream of doing. His teas offer a rich, full-bodied taste that easily handles milk and sugar. As this is a CTC tea, a little goes a long way. CTC stands for 'cut, tear, curl' and has to do with a unique mechanical processing to maximize the strength of a tea. Commonly used in tea bag teas and in breakfast tea blends, this Australian black tea is one of a kind and offers a unique taste from an under represented area.

The New Vithanakande tea estate is found in the low land hills outside of Colombo on the way to Kandy. Grown at a low altitude, this region is known for producing a stronger, yet more tropical tasting ceylon tea. New Vithanakande also happens to have their own website! http://www.vithanakandeteas.com/index.html. We provide the OP1 grade of this tea, which has the malty citrus undertones and a tropical aroma as it brews. Sri Lanka truly provides a wide array of delicious teas! As it can be quite full-bodied, Vithanakande handles both milk and sugar.

Sri Lanka is a very diverse country. Not only are teas broken into regions, but they are also broken into altitudes. This low level tea is grown around 2,000 ft above sea level.

We would recommend one teaspoon of leaves if enjoying this tea in a mug (2 grams), or two if in a teapot (4-5 grams).

The Pettigalla tea estate is found in the Dimbulla region in the Balangoda district. Grown at high level, this region is known for producing the quintessential Ceylon teas. Pettigalla offers the best Dimbulla tea experience. With malty citrus undertones and a sweet floral aroma, this can only be described as one tasty tea! As it can be quite full-bodied, Dimbulla handles both milk and sugar.

Sri Lanka is a very diverse country. Not only are teas broken into regions, but they are also broken into altitudes. This high level tea is grown around 4,000 ft above sea level.

We would recommend one teaspoon of leaves if enjoying this tea in a mug (2 grams), or two if in a teapot (4-5 grams).

An unusual black tea with a faint spiced aroma. Freshly dried black pepper and cinnamon tastes overlay this full-bodied black. A good tea for the winter, or for making Chai!

Vietnam is one of the lesser known tea producing countries. Ranked as the 6th highest producing country for tea, we enjoy the unique spicy terroir of this brew. Our Vietnam Black OP1 does not come from a single farmer, but a cooperative in northern Vietnam.

One of the classics, chai is a staple in South Asia. While the best chai are those that are made from scratch, sometimes its nice to have all the ingredients blended together before hand!

This chai has quite the bite to it, with extra ginger and aniseed, along with the classics of cinnamon, peppercorns, cloves, and chicory roots. All on a strong Indian black tea base. Chai is traditionally served with milk and sugar. Perfect for the autumn and winter; or iced in the summer!

This black tea is grown in the African country of Malawi. With minimal processing, the true terroir of Thyolo Estate can be tasted. Complete oxidation yields a stunning leaf that has a rich copper color. Faint mineral undertones give way to dark cherries and plum. We enjoy drinking good tea that are representative of their region, and Thyolo delivers!

Malawi produces some of the top quality teas from Africa. Influenced heavily by Scotland, it has favored the orthodox style of production than CTC. This devotion to quality allows for some unique and delicious teas.

As this is a black tea, it is best to use boiling water or water that has recently boiled. Use water with a temperature around 205-210 degrees. This is how we drink it!

This second flush from the Margaret's Hope estate is a classic example of a Darjeeling. Darjeelings are recognized for their distinctive muscatel taste and aroma unique to the region. Margaret's Hope reached acclaim in the 1930's when it set the highest quality and price of Darjeeling teas <1>. Second flushes are the second harvest in the region, starting in May each year. They are also the most popular of the flushes, as the tell tale muscatel taste is at its peak.

While much has changed since the 1930's, Margaret's Hope remains a staple standard of Darjeeling teas. To many, with its delicious fruit notes and mild astringency, Margaret's Hope is what a Darjeeling should taste like.

Darjeelings, by their very nature, are defined by choices. The first comes with the picking season, determining whether the tea is a first flush or a second flush. Another choice occurs during the preparation of first flush teas. Marybong
estate creates a more oxidized version, while others, like Gopaldhara,
favor a lighter fermentation, this darker oxidation period results in a more peppery and zesty
brew. Located in the “Golden Valley” of Darjeeling, the Marybong estate has
gardens up to 1970m in altitude and has about 700 acres in production. This is one of a growing number of
organic Darjeeling teas This first flush Darjeeling is flavorful with a mild astringency, boasting traces of freshly cut green peppers and tart cherries.
This tea is truly unique, and as such does require a special brewing method: it is best to not use boiling water, but rather boiled water that has cooled for about 1-2 minutes.

**We are proud to source this tea; it was one of the reasons I fell in love with Darjeelings!

Nothing says autumn more than cranberries! This delicious tea combines cranberry, pomegranate, a strong black tea base and a dash of peony petals for an exotic mix. The fruitiness and tartness of the cranberry and pomegranate mellow the flavor of the black tea, while the peony adds a touch of floral sweetness.

Both cranberry and pomegranate are excellent sources of antioxidants, making this a healthy alternative to many sodas! Serves well both hot and cold.

Darjeelings, by their very nature, are defined by choices. The first comes with the picking season, determining whether the tea is a first flush or a second flush. This particular example is a first flush picked from the Gopaldhara tea estate that grows on slopes as high as 7000 ft. One of the larger estates at 172 ha, Gopaldhara was one of the first tea estates to commercially introduce oolongs, white teas, and autumn and frost pickings. Given this, Gopaldhara is leading the Darjeeling tea market into uncharted waters.

Another choice occurs during the preparation of first flush teas. Some estates create a more oxidized version, while others, like Gopaldhara, favor a lighter fermentation, resulting in a greener, more delicate brew. This first flush Darjeeling is flavorful with a mild astringency, boasting traces of mango and other tropical fruits.

This tea is truly unique, and as such does require a special brewing method: it is best to not use boiling water, but rather boiled water that has cooled for about 3-5 minutes. Freshly boiled water will burn the tea leaves!

This black tea is grown in the tropical country of Colombia. With minimal processing, the true terroir of this tea grown at a high elevation of 1,800-2,050 meters, the start of the Andean mountain range, shines through. This completely oxidized tea, with perfectly harvested tea leaves, has a rich copper color. Stronger mineral undertones give way to dark cherries and cassis while remaining brisk and clear. This unique flavor profile also boosts a tea very high in caffeine. Enjoy drinking a tea from the small community of La. Cumbre in Colombia South America!

Colombia isn't known for its tea production, and Bitaco is one of the few growers producing high quality loose leaf tea. Organic cultivation along with a desire to help preserve their unique fog forest ecosystem has led them to establish this tea garden surrounded by Bitaco Regional Forest Reserve where their garden acts as a biological corridor for
256 species of birds, 28 amphibians, 23 reptiles and 772 species of
flora.

As this is a black tea, it is best to use boiling water or water that has recently boiled. Use water with a temperature around 205-210 degrees.

A single origin blended tea, containing chocolate. What more could one ask for! This black tea is grown in the tropical country of Colombia. With
minimal processing, the true terroir of this tea grown at a high
elevation of 1,800-2,050 meters, the start of the Andean mountain range,
shines through. This tea is the same tea as our Organic Colombian Black, with a completely oxidized tea base, with perfectly harvested
tea leaves, has a rich copper color and raw cacao nibs and pieces added to it. The strong mineral undertones give
way to dark cherries and cassis while remaining brisk and clear with the cacao pieces adding a more fruity tropical taste. This
unique flavor profile also boosts a tea very high in caffeine. Enjoy
drinking a tea from the small community of La. Cumbre in Colombia South
America!

This isn't a sweetened chocolate that you'd find in a candy bar, but rather a rich complex flavor profile of tropical flavors coupled with an underlying bitterness of a dark chocolate.

Colombia isn't known for its tea production, and Bitaco
is one of the few growers producing high quality loose leaf tea.
Organic cultivation along with a desire to help preserve their unique
fog forest ecosystem has led them to establish this tea garden
surrounded by Bitaco Regional Forest Reserve where their garden acts as a
biological corridor for
256 species of birds, 28 amphibians, 23 reptiles and 772 species of
flora.

As this is a black tea, it is best to use boiling water or
water that has recently boiled. Use water with a temperature around
205-210 degrees.

Traditionally Assam teas give us a full-bodied, malty brew, which many of us associate with that classic tea flavor. True to character, this black tea has a rich malty taste, with a caramel-like sweetness. However it has a spiced cacao notes that give added complexity. First flush teas are less common, representing a small fraction of the teas that will be produced in a growing season. A first flush from the assam growing region is rare. Reminiscent of a fine picked Keemun.

The Orangajuli Tea Estate is predominatly grown with the P126A cultivar. It is located in Mangaldai District just south of the Kingdom of Bhutan.

A sweet Chinese black tea with hazlenut leaves, essence, and just a touch of vanilla. Perfect for holiday themed high tea! Think of this as a Nutella inspired tea, just without the chocolate or calories.

It's robust nature, and the fact that it goes perfect with milk; makes this an ideal tea for the holidays.

Candied Chestnut is one of our holiday teas! Made with candied chestnut pieces on a black tea base, this sweet tea is perfect for the season (or any time of the year). Made using marron glace pieces, French chestnuts that undergo a candying process, our Candied Chestnut tea is one of a kind.

This Chinese black tea is made in an oolong style. The tea brings out a delicious nutty taste many people associate with an oolong (despite the fact that this tea was fully oxidized)!

This chai comes from one of the few artisanal tea producers in Sri Lanka. Amba is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Rolled, fermented and dried, this tea receives a level of care that is close to devotion. What makes this chai really unique though, is that it is the most 'single origin' chai on the planet! With most of the ingredients originating on the Amba Estate

Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Subtle spices add to this complexity and give a spiced tea that gives Chai a more refined nature.

Uva is one of the many premier tea regions of Sri Lanka. This highly mountainous region proves ideal for tea. Across the valley from Amba one can see Lipton's Seat, one of the best view points in Sri Lanka.

While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea.

One of the classics, this is what an Ceylon chai can and should taste like! Chai is traditionally served with milk and sugar. But we enjoy this as is too!

Nilgiri black teas are predominately known for a delicate flavor. For this reason, they are often used as the base in flavored teas. This tea from the Coonoor Tea Estate is a delicious exception. This tea has the most complex flavors we have tasted from south India , and are proud to support this unique estate in their efforts.

Beautifully hand-rolled long leggy tea leaves that unfurl as they are brewed. Produces a brew that tastes of delicious brambly jam and stone fruits. An almost buttery aroma with a faint malt, reminded us of freshly baked bread. Follows through with a light pinewood edge at the end. A delicate tea that is still robust and brings the terroir of the soil.

Gopaldhara continues to impress us, with this new lot from the 2018 First Flush harvest. While this processed as a black tea, it is a lighter oxidized black. Complex vegetal and fruit notes emerge in this 'premier cru' of the champagne of teas.

Gopaldhara tea estate is located 7000 ft above sea level, and while technically the estate is 172 ha, only a fraction of this is farmed. This first flush Darjeeling is flavorful with a mild astringency, boasting traces of mango, stone-fruit jammy notes, and a subtle rose like sweentess (think a less sweet Turkish delight finish). This tea is truly unique, and as such does require a special brewing method, it is best to not use boiling water, but rather boiled water that has cooled for about 1-2 minutes (we used water ranging from 190 to 200 degrees Fahrenheit). Freshly boiled water will burn the tea leaves!

This tea comes from one of the few artisanal tea producers in Sri Lanka. It is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Hand rolled, fermented and dried, this tea receives a level of care that is close to devotion. We believe this tea to be our finest!

Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea!

Uva is one of the many premier tea regions of Sri Lanka. This highly mountainous region proves ideal for tea. Across the valley from Amba one can see Lipton's Seat, one of the best view points in Sri Lanka.

While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea. It is operated by an aid worker, Beverly, who utilizes her knowledge of Sri Lanka to bring economic development to the region of Ambadandegama, as well as several charities around the area and in Colombo.

One of the classics, this is what an Uva Ceylon can and should taste like! We would urge you first to try it without milk, as its delicious nature deserves to be appreciated on its own.

Amba Tea Flower Tea comes from one of two artisanal tea producers in Sri Lanka. Along with representing the Uva climate in this diverse country, Beverly the tea manager, has added camellia blossoms; giving a honey like sweetness to the wintergreen and maraschino cherry black tea that the Uva region is famous for. This innovative blend is one of the first of its kind. (We drink a lot of tea...and had never even thought of this!). The Amba tea estate has high altitude and harsh drought conditions that create a unique and unrivaled quality in their tea. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Hand rolled, fermented and dried, this tea receives a level of care that is close to devotion.

Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Not your standard flavored tea, this tea has been carefully blended to ensure the taste is not over-powered but yet distinct. Beverly carefully blends and tastes each hand-rolled batch guaranteeing a high level of quality.

While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea. It is operated by an aid worker, Beverly, who utilizes her knowledge of Sri Lanka to bring economic development to the region of Ambadandegama, as well as several charities around the area and in Colombo.

One of the classics, this is what an Uva Ceylon can and should taste like! We would urge you first to try it without milk, as its delicious nature deserves to be appreciated on its own.Amba's unique blend of their traditional finely plucked black tea with hand harvested tea flowers.

Jun Chiyabari, a neighbor to the famous Darjeeling tea province, offers truly excellent tea. Notes of maple and floral undertones of rose bring a unique touch. One of the smaller tea estates at around 123 acres, and one of the youngest - planted in 2002! - Jun Chiyabari offers a delicious tea that highlights how high altitude growing can bring out delightful flavors if processed correctly.

Produced in hand-rolled batches with an exemplary level of care, the leaves are nicely curled, and provide a prime example of how high quality tea is not limited to the Darjeeling gardens.

This second flush from the Balasun estate is a classic example of a Darjeeling. Darjeelings are recognized for their distinctive muscatel taste and aroma unique to the region. The Balasun estate is named after the Balasun river, and was founded in 1871. Second flushes are the second harvest in the region, starting in May each year. They are also the most popular of the flushes, as the tell tale muscatel taste is at its peak. With 450 acres in production, Balasun is planted with a majority of original cultivar/sub-species Camellia Sinensis sinensis. Ranging in altitude from the bottom of the river, to a height of 1375 meters, this estate covers a wide diverse growing clime.

Balasun currently has the best muscatel taste we have found in current Darjeelings and second best of all the Darjeelings we have ever tried. That being said, it is also the most temperamental. We do not suggest this tea for beginners due to the price. While we are reluctant to post brewing instructions, our advice is to brew around 5-6 grams in .5 litres of water at a temperature of around 205-210. Timing on this tea is critical, but around 3-4 minutes of brewing. When we are brewing this tea for ourselves; we suggest watching and smelling the tea to try and pin-point the perfect moment. Again this tea is very temperamental, but the reward is an amazing muscatel brew better than some wines. Do not overbrew, as will become very astringent. One of our 'grand cru' teas!

Also known as Red Jade, Hong Yu, Ruby 18, or Sun Moon Lake. This is one of the premier black teas from Taiwan. This cultivar, Ruby (TTES No. 18), is a cross between a Taiwanese wild grown tea tree (most likely an Camellia Sinensis sinensis) and a Camellia Sinensis assamica. This mixtures of tea most likely originated during the Japanese occupation of Taiwan. A modern tea cultivar for the modern Taiwan. Hand harvested and processed from the heart of the tea growing region of Taiwan.

The resulting brew is a big leaf, flavorful brew with plum like notes and a delicious wintergreen eucalyptus notes. Similar to our Amba OP1, this tea we think brews better in a gaiwan and has a softer more floral note that keeps on lasting.